Maple Blueberry Bran Muffins
PREP TIME: 25 mins
TOTAL TIME: 50 mins
SERVINGS: 14 muffins
1-1/4 cups all-purpose flour
3/4 cup whole wheat flour
1/2 cup wheat bran or wheat germ
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
2 large eggs
1/3 cup Fulton's Organic Maple Syrup
1/3 cup plus 3 Tbsp sugar
1/2 cup vegetable oil
1-1/2 cup low-fat milk
1 cup fresh (or frozen unthawed) blueberries
Preheat oven to 400 degrees. Grease two standard 12-cup muffin tins with non-stick cooking spray (the recipe makes 14 muffins so 7 in each pan).
In a large bowl, whisk together the flours, wheat bran/germ, baking powder, baking soda, salt and cinnamon.
In another bowl beat together the eggs, Fulton's Organic Maple Syrup, sugar, oil and milk. Whisk the egg mixture into the flour mixture until batter is smooth (Note: batter will be very wet).
Rinse the blueberries (unless using frozen, in which case do not rinse) and toss in a bowl with 2 tsp of flour, until well coated (they need to be a bit wet in order for the flour to stick). Using a ladle or half-cup measure, fill the muffin cups three-quarters full. Use your hands to evenly distribute the berries into the muffins, pressing them just beneath the surface of the batter (about 5 berries per muffin). If you leave them showing they will create holes in the muffins. Carefully fill the empty cups in each muffin tin half-way with water.
Bake for 20-25 minutes, rotating pans midway through, until golden brown around the edges. Cool in the pan for 5 minutes, then turn muffins onto wire racks. Serve warm and enjoy!
Store leftover muffins in an airtight container. They freeze well.